I am on the hunt for good charsiu again. In the past, I have always focused mainly on the quality of the charsiu. But this time round, I am looking not just for good charsiu, but I am also focusing on the sauce and the rice.
The reason I am thinking about charsiu rice this way is because of unagi don. In the past year, I have written quite a bit about unagi don and to me charsiu rice is very similar to unagi don. Both are grilled meats on rice with a sweet sauce. The big difference, aside from the fact that one is a fish and the other, a pork, is the quality of the sauce that goes with it.
Restaurant Labyrinth: Michelin Star Singapore Cuisine
Modern Singaporean cuisine is no longer considered "new". It really started more than a decade ago with Chef Willin Low's Wild Rocket. Nowadays, a "laksa" this and a "chilli crab" that can be found everywhere, even at fast food chains, which begs the question:
I generally eschew buffets. I find most of them to be pretty generic and nowadays I usually only have them when it is part of the hotel breakfast package. Oh, there was a time when I used to love buffets. But that was a long time ago when my appetite was much bigger and my palate, less discriminating. Buffets were a great idea then. You starve yourself for the whole day, then pay one price and try to eat more than your money’s worth of food. It used to be a profitable venture for me, but not anymore since I can’t eat as much and the prices of buffets have gone up significantly in the last decade.
Eastern House of Seafood Delicacy: Lobster Hokkien Mee!
I first wrote about Eastern House of Seafood Delicacy in 2014 and since then we have been back there for our family meals quite a few times. The food has always been good and prices reasonable and we like that it is located at the bottom of a secluded block of flats in Chai Chee. They have just relocated and even though they are in the heart of Geylang, their new place still has that "ulu" (secluded) feel and best of all, there's free parking on the premises!
Katong Sin Chew Confectionery: Old School Curry Buns!!
My friend, Cactuskit, has been wanting to introduce me to this old school bakery for the longest time! I don’t know why it took me so long before I finally got to visit, but when I finally held the soft, fluffy and warm buns in my hands, I knew I was holding something special. The […]
Beo Crescent Hainanese Curry Rice: Shiokness to the Max!
There are some eateries that are so shiok that you just have to write about them again. My last story was written in 2008, but at that time, I didn't manage to get the back story from the owner as they were just too busy. This time round, I managed to have nice chat with Mr Pang Tao Chin, 72 who has been serving his incredibly delicious curry rice at this old school coffeeshop for over three decades.
I have known about Chef Tonny since I have started writing this blog but somehow never got to eat at his restaurant till recently. Chef Tonny is one of those few Chinese chefs which are known by their names. When you eat at most Chinese restaurants, you probably won't know who is cooking your food. But at Tonny's, you can be assured that Chef Tonny is in the kitchen preparing your food!
The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
Mui Kee Congee: Iconic Hong Kong Hawker Comes to Town!
Mui Kee Congee is one of those popular eateries which are often on “To Eat” list of anyone heading to Hong Kong for a holiday. So when Mui Kee did a pop-up event in Singapore last year, there was considerable interest. However, the quality of the food was inconsistent and understandably, the reviews were less […]
Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
China Street Hainanese Curry Rice: Food for the Soul!
There has been much talk about Singapore seeking an intangible heritage item for the Unesco list. I am not sure if Hainanese curry rice would be iconic enough to be THE intangible item but I think there is enough grounds for it to at least make it into the shortlist.
Unagiya Ichinoji: Miyagawa Honten’s First Unagi Restaurant in Singapore
If you recall, in my previous story of Singapore's love affair with the unagi, I talked about the impending shortage of unagi next year as fishermen reported a 80% decline in the catch rate for baby eels this season. The owners of Uya were just lamenting about the bad timing of the opening of their restaurant earlier this year. The last thing you would expect is for yet another new unagi restaurant to open in Singapore, right?